Friday, March 5, 2010

Roasted Orange-Ginger Asparagus

The worst thing about our dinner tonight was my photography. I'm fine with that because everything tasted so damn good.

The older spawn was out with his friends and the young'n was spending the night at his buddy's so it was just Alexis and me. So we went with something simple and quick.

Grilled ribeye steak on the Big Green Egg using a Craycort cast iron grate (a product by one of our fellow BBQ Brethren).

I made up an easy but great mushroom sauce for the steaks.

I was going to make a mushroom cream sauce but looking at the mushrooms reconstituting in the beef stock steered (beef pun intended) me in a different direction. Make the sauce while your steaks are resting for 10-15 minutes after grilling.

Brandy Porcini Sauce


Source: Pulled out of my rear but I had enjoyed a beer or two

Ingredients
3 Tbsp butter, divided
2 Tbsp shallot, diced
1/3 cup dried porcini mushrooms
3/4 cup beef stock
2 Tbsp Brandy

Instructions
Reconstitute the mushrooms in the beef stock for 30 minutes. Remove the mushrooms from the stock (reserve stock) and chop.

In a hot saute pan, melt 2 Tbsp of the butter and saute the shallot over medium high heat for about 1 minute. Add the chopped mushrooms and saute another 2 minutes.

Add the brandy and flambe until the flame dies down in about 10 seconds (For me on a gas range top, I boost the heat to high, remove the pan to add the brandy, put it back on and tilt. For you: This is very dangerous and you should never flambe inside. Don't even think about doing it without wearing Nomex long johns, gloves, and a welder's mask [lawsuit disclaimer for Darwin award candidates].)

Add the stock and simmer until the volume is reduced by half. Stir in 1 Tbsp of butter and remove from heat. Serve over steaks.

The side dish was from this month's Southern Living (March 2010):

Roasted Orange-Ginger Asparagus

Source: adapted from Southern Living

1/2 lb fresh asparagus, bottoms snapped off
1/4 cup orange juice
1 Tbsp ginger, fresh grated
1 Tbsp mustard, coarse ground
1/2 tsp salt
3/4 tsp pepper
2 Tbsp olive oil
slices of orange

Whisk together the juice, ginger, mustard, salt and pepper. Slowly add the oil while whisking rapidly to create an emulsion.

Drizzle over the asparagus and mix in a casserole dish. Top with the orange slices

Place the dish on the hot grill as the steaks come off.

Cook for 10-15 minutes until the asparagus is done to your liking, turning 1/2 way through. On the Big Green Egg, I did it as it was cooling down from the 550f steak portion of the dinner, it only took about 10 minutes. (Done in a 400f oven for 15 minutes according to the original instructions.)

The food was spot on perfect. I was so glad that I went with using the stock instead of the cream on the mushroom sauce. Impulsive inspirations can be a good thing. The asparagus recipe was not only packed with "both ends of the spectrum flavor", it also adapted easily to the grill.

Sigh....roll me in bacon and put me to bed, I'm content.

PS: Never try that last line in a singles bar....it never works.

25 comments:

  1. Hey was that you that used that line on me in the 90's?

    I have to tell you, everything looks great, but that steak... nest time we have steak I am trying that... keep you posted.

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  2. Looks like you and Alexis ate mighty fine - both items look delicious. I'll save this and try it when our asparagus starts producing.

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  3. Grilled rib-eye, mushroom sauce and grilled asparagus makes a great Friday night meal...With an added bonus of no kids, wow. I hope there was a good bottle of wine opened for your enjoyment too.

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  4. Absolutely beautiful meal. Photograghy looks great to me. First of all that brandy mushroom sauce sounds wonderful! And I'm lovin that asparagus. Great post.

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  5. This is stunning - I can almost taste the flavors. I'm afraid I won't attempt the flambe indoors or out. I'm liable to set my hair (or the house) on fire. Nice, nice post!

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  6. I've never heard roll me in bacon........but the steaks look good and I am looking forward to white asparagus season in the Netherlands - starting in April! Will have to try it on the grill

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  7. I've watched your cooking go from great, to an even higher level! What a wonderful meal you made!

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  8. lovely. photos look great. The asparagus is so spring, too...!

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  9. Everything looks delicious Chris and I don't see anything wrong with your photography, looks beautiful as always! Could you send me over a plate for tonight? Saturday is kids cook night here!

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  10. That looks mouth watering. I love how you call your kids the spawn. :)

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  11. Oh my... always looking for new asparagus recipes (My new discovery last year, hayed them for years, now love em).

    You will be seeing these again soon (maybe tomorrow)

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  12. Your posts always make me smile!
    The recipe looks delicious, I always love roasted asparagus.

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  13. Looks delicious! I need to try your asparagus recipe - Chicken Legs loves asparagus.

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  14. That asparagus sounds amazing! My favorite bar line "have I met your before or was that in my dreams?" I know I'm a pushover, but I'm a sucker for a good bar line.

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  15. Oh oh! I can't wait to make your asparagus! I almost did an asparagus post the other day but I was too hungry to take a pic- so I can relate but your photos look good anyways. I have all of the ingredients in the fridge, too bad I didn't read this post before dinner. Mmm!

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  16. I'm a first-time visitor to Nibble Me This and I thoroughly enjoyed the time I spent here. Food Network TV and PBS inspired you well! Nice recipes and witty conversation. I'll be back.

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  17. So...if your photography is hte worst part then that means this dinner must have been crazy insanely amazing! That mushroom sauce sounds excellent.

    And tragically. If someone used that on me in a singles bar. I'd probably go for it more than the usual pick-up lines. What. I like bacon.

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  18. You are crazy! I think your photography looks awesome and so does the ribeye and asparagus. That, my friend, is my kind of meal.

    I haven't been able to view the photos for your header for weeks...did you remove them or is it my computer?

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  19. Sounds like you and Alexis had a wonderful night at home alone! The steak and the asparagus look to die for. I could go for an entire plate of that right now. The orange slice really jazzes up the asparagus and makes it look very pretty.

    I'm gonna have to check out this hoarders show. Sounds rather interesting:D

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  20. that is one nice lookin' quickie!

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  21. you call your photography bad?? look @ mine. it sucks. hehe. loving your simple meals. it looks so elegant to me that its not even simple eh =) makes my mouth watery!!

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  22. I love asparagus!It sounds fantastic!I love your pictures!

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  23. Hello! I would flirt with the food if I thought it would lure it off your site and over to my table! My favorite meal...

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